Oat Flour Shortbread Cookies

• servings: 11 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 cups Homemade Oat Flour (note 1)

2 tablespoons Mild-Flavor Olive Oil (note 2)

1/4 cup Maple Syrup (note 3)

1 teaspoon Vanilla Extract (note 4)

Directions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.

In a mixing bowl add, oat flour, olive oil, maple syrup, and vanilla extract.

Use a rubber spatula to stir ingredients together and form a soft, sticky dough. If it's too wet or runny, add a little bit more oat flour. The dough should be sticky, soft. You can oil your hands to form a dough ball. The ball should be soft and lightly spread, not firm as a rock. If it's too hard, add a bit of water to rehydrate the batter.

Oil hands with olive oil, grab a tablespoon of dough, roll a ball, and place on the prepared baking sheet, leaving an inch of space between each ball.

Use the back of a spoon, lightly oiled, to press the cookie into a flat round shape.

Use a fork to prick the cookies a few times and give them a shortbread look.

Bake the cookies for 15 minutes at 350°F (180°C) until the sides are golden brown.

Let them cool down on a cooling rack to firm up and crisp.

Nutrition

• Serving Size: 1 shortbread
• Calories: 109.4 kcal
• Total Fat: 4 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 3.1 g
• Sodium: 3.9 mg
• Total Carbohydrate: 15.7 g
• Dietary Fiber: 1.1 g
• Total Sugars: 4.6 g
• Protein: 2.4 g